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| Prep Time | 5 hours |
| Servings |
people
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Ingredients
- Cream cheese(softened) - 4oz
- Sour cream - 1/4 cup
- Chipotle Enchilada Sauce - 1 1/2 cup
- Shredded cheddar jack cheese - 2 cups
- Shredded cooked chicken(about 2(about 2) - 3 large
- Corn(undrained) - 1 cup
- Rotel - 4 oz
- Onion(omit if cooking chicken on stovetop, diced) - 1 no
- Ground cumin - 1/2 tsp
- Garlic powder - 1/4 tsp
- Tortillas - 10 nos
Ingredients
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Instructions
- Add 1 cup of shredded cheese. Set aside.
- In another bowl mix shredded chicken, corn, rotel, cumin and garlic powder.
- Add the cheese mixture to the chicken mixture.
- Spread 1/2 cup enchilada sauce on the bottom of a baking dish.
- Place 1/3 cup of chicken filling on each tortilla, roll and place seam side down in baking dish.
- Pour remaining 1/2 cup enchilada sauce over enchiladas.
- Sprinkle 1 cup shredded cheddar jack cheese over the top.
- Bake uncovered at 3735 F for 30 minutes, or until hot and bubbly.
- CROCKPOT DIRECTIONS:
- Cook on low 6-8 hours or high 3-4 hours.
- If desired, you can add a little bit of chicken broth to the mixture.
- When chicken is done, use a fork to shred it and then directions above for assembling and baking the enchiladas.
- FREEZER DIRECTIONS(for uncooked enchiladas):
- Cook your filling, then assemble enchiladas, cover and freeze. 2)Allow to thaw completely then bake at 375 F for 30 minutes or until hot.
- You can also freeze the chicken filling uncooked.
- Just place your chicken, corn, rotel, garlic powder and cumin in a freezer bag and freeze.
- When ready to cook, remove from freezer and allow to thaw completely.
- Place the thawed meat mixture in your crockpot and cook according to directions above.
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